Menu Development, Planning and Design

This report discusses menu development, planning, and design in the food and beverage industry. It explores different types of menus, principles of menu design, and the impact on business and customers. It also provides recommendations for meeting customer and business trends and includes a detailed plan for menu development supported by key performance indicators.

UNIT 21 - MENU
DEVELOPMENT, PLANNING
AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
Three different menu to introduce principles of menu design and planning...............................3
Description on analysis of three different menu to explore how customer's and business
requirements are met....................................................................................................................4
Analyse the impact on business and customers have on menu and planning design..................5
Conclusion that include recommendation for meeting trends in customers and business...........5
Detailed plan for menu supported by Key performance indicators.............................................6
PART 2 ...........................................................................................................................................6
Example of menu with set budgets to meet with different customers target market...................6
2. Justification on key consideration taken into account when costing and pricing menus.........7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning and product development is one of crucial aspect of food and beverage
industry (Ageberg, Bunke and Donaldson, 2020). Thus, designing of menu is key to attract large
pool of customers. Hence, menu development is one of critical component of brand competitive
advancement. On the other hand, menu development, planning and design is process to bring an
innovative product with a concept or idea.
The present report is based on topic as Menu development, planning and design.
Furthermore, report will lay emphasises on business activities of Paso Cafe, United Kingdom. It
is restaurant that is situated in busy street between railway station and office.
Moreover, study will cover the activities as to undertake investigation that how menu are
planned and designed to meet needs and wants of customer's. Also, menu will be develop as per
requirements of customers. Lastly, cost and price of menu will be decided to meet range of
customer's requirements.
TASK A
Three different menu to introduce principles of menu design and planning.
Menu planning termed out as significant part of hospitality management. Hence, three
types of menu are defined as follows-:
 A la carte- This is kind of menu that gives the full list of dishes and prepared by
establishment and each dish in menu priced separately. This menu has greater choices for
customers. Thus, prices of A la Carte items are more expensive than menu of Table d'
hote. Therefore, A la carte covers menu for Breakfast, Dinner, Room service menu etc.
 Table d' hote- It is most popular and simpler form of menu that is very easy to control
and operate. Thus, selling price of this menu is fixed. In this menu, the options are
available for multi course meals with only few choices and these charged at a fixed total
price.
 Static menu- This is the kind of menu that can be offered all year long. It is type of menu
that prevalent to restaurant that engaged in providing fast food services such as
McDonald's, McChicken, Pizza Hut etc. Fast food chains can add some more to their
standard menu. In this current era, this kind of menu are more demanding.
Principles of Menu

 Availability of resources- The chosen entity should consider seasonal food in case of
strategic planning of recipe development. If an entity follows static menu than they must
have all the resources of fast food chains (Cruz, Thornton and Haase, 2020).
 Food habits- Paso Cafe must conduct a survey to know taste, preferences and habits of
food of customer's. In order to select the menu, quoted firm must select menu after
undertaking identification of needs and wants of customers. In order to enhance the
profitability of the enterprise, entity needs to decide the consumption habits of the
customers. This will aids to enhance the profitability of the enterprise.
 Type of customers- Age, sex, socio-economic status and occupation must be considered
at time of developing recipe. If an entity is avail at place where there is not possible to
identify the needs of each customer's then the menu planning as Table d' hote will be
effective as this has multi-courses meals with little choice at fixed price.
Description on analysis of three different menu to explore how customer's and business
requirements are met.
In order to successfully frame menu planning, this is crucial to understand the needs of
customers and businesses. Effective designing and planning of menu aids to attract the customer
and enhance the business profitability (Grady, Wolfenden and Lecathelinais, 2020). It has been
analysed that A la Cart menu has greater choice for the customer's this is quite expensive from
Table d'hote menu. Herein, the customer allowed greater flexibility and this offered greater value
in terms of food quality as this full fill the needs of customers.
This menu allows to order varied combination of breakfast as egg dishes, juices, waffles
and pancakes etc. Static menu are widely used as this offers the same dishes all year long.
Restaurants such as fast food and dinners offers static menu and this most demanding. In current
era, the demand of fast food items are rapidly enhancing and this kind of menu aids to full-fill
the needs of both customer's as well business.
Also, Table d' hote services is suitable to full fill the needs of customer's who wants to
select their own meals for fixed number at a fixed price. This is menu that represents as good
value for money and also slightly cheaper. However, this type of menu is mainly offered in
banquets, restaurant where buffet lunch and dinner used to offer. This is also effective for
business as they do not need face the issue as wastage of food etc.

Analyse the impact on business and customers have on menu and planning design.
Menu planning and design is crucial task for the enterprise. Thus, customer and business
requirement are outlined as-:
Customer requirements-:
 Target market- In order to design a menu, restaurant needs to decide their target market.
Thus, menu needs to be prepared as per needs and desire of target market ( O'Neill,
Dwyer and Saavedra, 2020).
 Customers taste and preferences- The taste, preferences and food habits are those
components that highly influence the menu planning. In addition to this, culture,
religion, gender and customer are termed out as those parameters that determine the
customers food habit and preferences.
Business requirements-:
 Availability of food- The first and foremost responsibility of the restaurant is to ensure
the availability of food that can be demanded by customer's. Therefore, the seasonal
foods are often found available.
 Training to staff- Effective training must be conducted by managers of restaurant to
their staff. Henceforth, staff training do not only enhance the productive but also increase
customer delight.
 Weather conditions- The quoted enterprise should offer the dishes to customers as per
the conditions of weather. This can be understood with help of example as-: Large
amount of ice cream can be kept for summer season (Wang, Everett and Salamonson,
2020). In the winter season, some exclusive dishes must be made to keep the taste of food
well and effective.
Conclusion that include recommendation for meeting trends in customers and business.
Designing and planning a menu is always a crucial task for each business. There are
number of the factors that must be considered while deciding the type of menu (Wang, Everett
and Salamonson, 2020). Such components are inclusive as time, purpose and place etc. In order
to meet the current needs of customer's and business, the following recommendation must be
given as are-:
 The entity should consider over needs of nutrition by selecting the target market. Thus,
Nutritional requirements are different with age, size and lifestyle habits etc.

 To provide effective effective customers services and to enhance the business
profitability, firm should take initiative to design a menu planning that aids to understand
the need of customer's.
 The chosen cafe needs to implement incremental menu item design (Wang, Everett and
Salamonson, 2020). This leads to staff to develop the skills and abilities that aids to
produce and service new items successfully.
 Quoted firm renders the services of restaurant then they should select static menu as this
more demanding and low level of complexity because they offers same menu all year
along.
 In order to aware the customer about the services of restaurant and to enhance the
revenue the firm social media tactics must be considered. This will be a unique way as
this allows business to create their own page to aware customers about special events,
discount offers etc.
Detailed plan for menu supported by Key performance indicators.
Once the type of menu decided, the entity needs to review performance of commodities
to determine that whether the customers are getting attracted or not. Herein, key performance
indicators will be selected as this will aids to demonstrate that if a company is achieving the key
objective or not. Therefore, quoted Restaurant must use KPI to evaluate the success in order to
reach targets. Therefore, key performance indicators will be checked with following measures
as-:
 Revenue per client.
 Average class attendance.
 Client retention rate.
 Profit margin rate of the enterprise.
PART 2
Example of menu with set budgets to meet with different customers target market.
Pasco cafe is located in busy high street between railway station and office. This entity
has local and regular customers from local builder merchant. Henceforth, the owner of this entity
has revised their menu in order to full-fill the needs of target customers. Additionally, the target
customer for chosen enterprise will be as Medium age customers. In order to cater the needs of

customer's, this entity set low budgeted price. The main aim behind this is to generate high
profitability by providing quality commodities at lower price.
Menu
Starter Price (£)
 Soup 12.50
 chicken soup 12.50
 Mushroom soup 12.50
Bread and salad
 Garlic bread 13.00
 Smoked salmon salad 18.50
 Shrimp & Fresh fruit salad 20.50
Main course
 Sandwiches 15.50
 Ham & cheese sandwiches 14.50
 Egg sandwiches 16.00
Pizza (1 pc)
 Onion Pizza 15.00
 Chicken & Pork Pizza 16.00
 Vegetarian Pizza 14.00
Drinks
Capuchino coffee 12
Apple juice 10
Lemon tea 7
2. Justification on key consideration taken into account when costing and pricing menus.
The menu is a main driving force that aids in getting customers to doors to restaurant.
They wants to pay for the quality they are receiving. In addition to this, the prices on the menu
directly affect the profitability of the restaurant and these guideline aids to get the better pricing
decision.
Ingredients SIZE PRICE UNIT PER UNIT COST

Pizza 8 slice 25 2 12.5
French fries Medium plate 30 1 30
Burgers 1 qt 50 2 25
Potato pave 3 Oz 40 2 20
Soup 1 tsp 30 1 30
Bread 4 piece 25 1 25
Salad Medium plate 40 1 40
Cappuccino 1 Tbs 30 1 30
Sandwiches 1 slice 40 1 40
Apple juice 2 tbs 20 1 20
Lemon tea 2 tbs 15 1 15
TOTAL 287.5
q FACTOR 5.00% 14.375
T.COST 25.00% 301.875
MARK UP 75.46875
PROJECT
MENU
PRICE 75.46875
Interpretation- From the above chart this has been interpreted that entity has priced
commodities in affordable manner. In this, Pasco cafe decided to set profit margin rate as 25%.
Also, the chosen firm set Q factor as 5%.
CONCLUSION
Hereby, it can be summarized that menu planning and designing is critical decision as
this aids to enhance the business profitability and productivity. Menu is termed out as to be
presentation of recipes and services.
The present report is based on activities as Menu planning, designing and development.
Therefore, study has covered the types of menu and principles consideration in terms to

undertake the better planning of menu. It has analysed the impact on customer and business have
on menu planning and designing.
REFERENCES
Books and journals
Ageberg, E., Bunke, S. and Donaldson, A., 2020. Planning injury prevention training for youth
handball players: application of the generalisable six-step intervention development
process. Injury Prevention.
Cruz, I.D., Thornton, A. and Haase, D., 2020. Smart Food Cities on the Menu? Integrating Urban
Food Systems into Smart City Policy Making. In Urban Food Democracy and
Governance in North and South (pp. 71-84). Palgrave Macmillan, Cham.
Grady, A., Wolfenden, L. and Lecathelinais, C., 2020. Effectiveness of a Web-Based Menu-
Planning Intervention to Improve Childcare Service Compliance With Dietary Guidelines:
Randomized Controlled Trial. Journal of Medical Internet Research. 22(2). p.e13401.
O'Neill, L.M., Dwyer, J.T. and Saavedra, J.M., 2020. Harmonizing Micronutrient Intake
Reference Ranges for Dietary Guidance and Menu Planning in Complementary
Feeding. Current Developments in Nutrition.
Wang, D., Everett, B. and Salamonson, Y., 2020. Perspectives of residents and staff regarding
food choice in residential aged care: A qualitative study. Journal of clinical nursing. 29(3-
4).pp.626-637.